by Andrea Doyle | November 04, 2016
Wyndham Grand Orlando Resort Bonnet Creek introduced a new $5 million ballroom and meeting space with a flourish this week. 
As John Branciforte, area director of sales and marketing, addressed invited guests, he directed attention to a wall of drapes where floor-to-ceiling windows and a wrap-around terrace with sweeping views of the property's 10-acre lake were revealed. 

The 3,500-square-foot Bonnet Creek Ballroom, which can accommodate up to 360 people, and the 2,155-square-foot Expedition Meeting Room bring the total square footage of flexible indoor and outdoor meeting and event space on the property to 32,000.  

The ballroom features a state-of-the-art lighting system that can produce a variety of colors, bathing the room in the specific hue of a company.

Included in the updates were the hotel's eateries. Bar 1521 was upgraded with iron dividers and elegant Spanish tiles, giving it an intimate look and feel of a tapas bar. A sushi bar was also added, and Tesoro Cove was completely reimagined, adding a Mediterranean feel.

On display during the celebration was the inventive cuisine of Executive Chef Andrew Edwards and his team. Edwards, who previously worked at Pacific Islands Club Resort & Spa in Guam for several years, reveled in exotic flavors: ibérico ham, raclette cheese, and shrimp shooters. Crème brûlée was served in hollowed-out egg shells along with nitrogen Champagne, chocolate covered key lime marshmallows, and a selection of truffles.

"This is a four-diamond property with the service, food, and beverage you would expect from such a property," Branciforte said. "We are not a big-box meetings hotel. We are most comfortable servicing groups that utilize 280 rooms and under." 

The 400-room property is set on 500 acres and is minutes away from Walt Disney World Resort.